Zesty Chicken Strips

contains soy | dairy free and nut free 
start to finish: 40 minutes
serves 8 as an appetizer, or 4 as a main

Yes, I know what you are thinking: this is not traditional Hyderabadi fare. It is fusion, where a bit of East Asia brushes alongside South India. Born out of necessity for something speedy and easy to love, this is (if I may say so myself) a quick and triumphant little stir fry. In a bit of stovetop alchemy, the soy sauce, curry leaves and sesame oil produce a lively meal invigorated by a couple of small charges of chilies. Try to use fresh curry leaves if possible, though dry leaves will suffice.

If you are using regular soy sauce, you will not need to add any salt. However, if you have low-sodium soy sauce in your pantry, add ½ teaspoon of salt during the final mix. 

Serve as an appetizer, or enjoy with steamed rice and a fresh salad. 

Ingredients: 

1 pound skinless, boneless chicken breast 
½ teaspoon cornstarch
½ tablespoon soy sauce
⅛ teaspoon turmeric
¼ teaspoon ground cayenne pepper
½ teaspoon fresh ground garlic 
½ teaspoon fresh ground ginger 
2 tablespoons canola oil 
1 green cayenne chili, to taste 
½ teaspoon sesame oil, or more, to taste
1 tablespoon curry leaves (about 12 leaves)


Utensils: 

• large mixing bowl

• kadhai or wok with a lid

• side plate

• slotted spoon, spider strainer or tongs
  
  

Method: 

1. Cut the chicken into 2-inch-long (5cm) strips, ensuring they are no more than ¾ of an inch (2cm) wide. Place in a mixing bowl.

2. Mix in the cornstarch, soy sauce, turmeric, ground cayenne, fresh garlic and ginger. Marinate at room temperature for 20 minutes. 

3. In a wok, heat the canola oil on MEDIUM for 3-4 minutes. While the oil slowly warms, slice the green chili lengthwise into fine slivers and set aside. 

4. When the oil is shimmering hot, stir fry the chicken a few pieces at a time. These strips should not need more than 4 minutes in the hot oil. Check the doneness by ensuring the meat is solid white inside and the juices run clear. Transfer the cooked strips to a side plate with a slotted spoon or tongs. 

5. After cooking all the chicken, add the sesame oil to the wok and stir for 30 seconds. 

6. Next, add the green chili slivers and curry leaves to the hot oil. Gently swish the spices around the wok for 10-15 seconds. When the spicy aroma rises sharply from the pan, turn the heat off. 

7. Add all the chicken back to the wok. Stir everything together for 1 minute. Cover the wok and shift it to a cool burner. Let it rest for 5 minutes before serving. 

Tip: Add some fresh vegetables for colour, such as bright red cherry tomatoes or sunny yellow and orange sweet peppers. Toss them in the spiced oil before adding the chicken back to the wok in the final step.